Zucchini Noodle Pesto Shrimp

Updated: Mar 8

For this recipe I happened to overhear my coworker talking about a veggie pasta they put with pesto and turkey and it got me thinking. . . I don’t want that many carbs, but I love pesto! I also needed to put more protein in my diet without too many calories so I thought shrimp would be perfect! This recipe (if you even want to call it that) is super easy!


Ingredients:


8 deveined frozen shrimp, thawed

1 teaspoon garlic powder

1 teaspoon lemon juice

1 whole zucchini spiralized

1 whole summer squash spiralized (you could use 2 zucchini but I liked the extra pop of color)

3 Tablespoons Store bought Pesto (you could make your own but I took the easy way)

6-8 grape tomatoes sliced in half

1 ½ tablespoon grated parmesan cheese

Salt and Pepper to taste



Directions:

  • Use spiralizer to made zucchini and squash into noodles. Will make about 2 cups.

  • Coat frying pan with cooking oil of your choice ( I used avocado oil spray)

  • Sautee zucchini/squash for 3-5 minutes until tender but not too watery

  • Remove from heat and place in bowl to the side

  • Place defrosted shrimp in frying pan and coat with lemon juice and garlic powder

  • Cook thoroughly until pink (about 3-5 minutes)

  • Add the zoodles back into the pain and toss with pesto

  • Plate the zoodles and shrimp

  • Add tomatoes and parmesan cheese and enjoy!


Servings per recipe

1

Calories

244

Total Fat

12.7g

Saturated Fat

1.1g

Cholesterol

94.9mg

Sodium

535.3mg

Total Carbs

13.9g

Fiber

1g

Sugar

1.1g

Protein

17g



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